a few dashes of cinnamon to taste and some to sprinkle on the cupcakes

a few dashes of pumpkin pie spice to taste

a few dashes of cloves to taste

Coconut palm sugar to sprinkle on the cupcakes

For the Paleo Chocolate Cupcakes

1 cup of blanched almond flour, sifted

1 tablespoon of coconut palm sugar

½ teaspoon of baking soda

pinch sea salt

a few dashes of cinnamon

1 cup of enjoy life mini chocolate chips

½ cup of full fat canned coconut milk, room temperature

¼ cup of organic palm shortening or coconut oil, melted

½ tsp vanilla

2 eggs, whisked

Instructions

To make the frosting: In a tall cup or bowl, put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients.

Use an immersion blender or hand mixer to combine and whip the ingredients together. Add more spices if needed to preferred taste. Put in the refrigerator uncovered to thicken for 30 minutes or longer while you make your cupcakes.

To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners